Ingredients
- 2 ½ pounds bone-in chicken thighs (4 to 6 pieces, skin on, or skinless, it's your choice. See note below)
- 1 tablespoon smoked paprika (more may be needed)
- 1 tablespoon olive oil (more may be needed)
- 1 onion (peeled and sliced)
- 4 garlic cloves (peeled and sliced)
- 2 tablespoons tomato paste
- 15 ounces chick peas (1 can, drained and rinsed)
- 10 dates (pitted and sliced in half, lengthwise)
- 1 lemon (zest plus juice of half the lemon)
- 1 cup chicken stock (or water. More may be needed)
- 1 oz fresh spinach (approximately 2 cups. Optional)
- salt
- pepper
Instructions
- Place a large skillet over a medium-high heat. It should be large enough to hold all of the chicken, or at least most of it). While it’s heating, sprinkle the smoked paprika, and salt and pepper, onto the top (skin side) of the chickenÂ
- When the skillet is heated, add the olive oil, and then the chicken, paprika-side down. Sprinkle the facing-up chicken pieces with smoked paprika, salt and pepper. Brown the chicken on both sides, and remove from the pan. Do this in two batches, if needed
- Lower the heat to medium and add one tablespoon of oil to the pan, if looks too dry. Add the onion, and cook for 5 minutes, or until it starts to soften. Add the garlic, and cook until it’s fragrant, around 30 seconds
- Add in the chick peas, dates, and tomato paste. Stir until it’s all heated, and the tomato paste is well-spread around the mixture. Add in the lemon zest and the juice of half the lemon
- Place all of the chicken, skin side up, back into the pan. Add enough stock (or water) until it starts to come up the side of the chicken
- Bring to a simmer, and cover the pan. Reduce the heat, and simmer for 5-10 minute, or until the chicken is cooked all the way through
- When the chicken is cooked through, remove it from the pan, and add in the spinach. Stir it until it wilts, less than 30 seconds. Adjust the flavor of the chick pea mixture to your liking, with smoked paprika, lemon juice, salt, and pepper
- Serve with rice or roasted potatoes
Notes
NOTE: Place the chicken thighs on a cutting board, skin-side down. Using a paring knife, with the knife at an angle, separate the long bone from the meat. You don’t have to entirely remove it. Just pull the meat away from the bone, from the unattached end, up until the attached end. This will help the chicken cook faster
Nutrition Facts
Moroccan Chicken
Serving Size
4 g
Amount per Serving
Calories
515
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
163
mg
54
%
Sodium
317
mg
14
%
Potassium
1154
mg
33
%
Carbohydrates
53
g
18
%
Fiber
12
g
50
%
Sugar
20
g
22
%
Protein
46
g
92
%
Vitamin A
1728
IU
35
%
Vitamin C
23
mg
28
%
Calcium
109
mg
11
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.